Swedish Glögg

A drink at the heart of Swedish winter

Glögg is everywhere in Sweden during December. It is served at office parties, family gatherings and Christmas markets, often from a large pot kept warm on the stove all evening. The recipe varies between households, but the essentials are familiar: spiced red wine, a generous shot of spirit, and the unmistakeable touch of raisins and almonds in the bottom of the glass.

The choice between vodka and aquavit is the first decision. Aquavit gives a more traditional, herbal character thanks to its caraway and dill flavouring. Vodka is the more neutral choice and lets the spices shine through more clearly. Both are correct, and many Swedes use whichever they happen to have in the cupboard.

The classic spice mix

Cardamom leads the spice profile in Swedish glögg, just as it does in the Norwegian version. The pods should be crushed lightly to release the seeds and oils. Cinnamon and cloves provide the rest of the warmth, with a single strip of orange peel for brightness. Some Swedish recipes also include a small piece of ginger, but the simpler mix here gives a cleaner, more traditional flavour.

Many families prepare the spice infusion well in advance. The whole spices and a splash of vodka are left to steep together for several days, sometimes even weeks. When it is time to serve, the infusion is added to warm red wine with sugar and orange peel. This approach gives the deepest flavour and is worth trying if you plan ahead.

Pouring and pairing

Add a small spoonful of raisins and a few almonds to each glass before pouring the warm glögg. The raisins absorb the spiced wine and become a delicious treat at the end of the glass. The almonds offer a clean, nutty bite. Serve with pepparkakor, the classic Swedish ginger biscuits, for the full experience. For a change of pace later in the evening, a small glass of Hot Apple Gin provides a brighter apple-led alternative.